Prize Winning Wild Harvest Bisque
YIELD: 24 servings (apx. 8 oz. each)
|Minnesota Wild Rice|
|Cook wild rice using one of the following methods. Drain; set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer).|
Range: Combine in heavy stock pot. cover and bring to boil. Reduce heat and simmer 40-50 minutes or until grain just start to open.
Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grain are open. Cooking time may vary with type of steamer.
|Large acorn squash||4||Cut Squash in half lengthwise, discard seeds; place cut-side down on waxed paper. In microwave, cook on high 8-10 minutes, until fork tender. Let cook slightly; set aside.|
Medium onions, chopped
Medium tart apples,
peeled, cored and diced
|In stockpot, combine ingredients and cook 5-7 minutes, stirring occasionally.|
In food processor, combine squash and onion mixture; process until smooth. Return to stockpot.
Salt and pepper
almonds and parsley
|Add ingredients and wild rice; stir to blend. Heat thoroughly but do not boil. Garnish with almonds and parsley.|
Recipe compliments of the Minnesota Cultivated Wild Rice Council
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